Picada (Rioplatense cuisine)
 A typical picada from Córdoba served with Argentine wine | |
| Place of origin | Argentina and Uruguay |
|---|---|
| Main ingredients | Cheeses, breads, cured meats, fermented sausages, snack foods, potato chips, nuts, pâté, pickled foods |
A picada (pronounced [piˈkaða]; from picar, "to nibble at")[1] is a typical dish of Argentine and Uruguayan cuisine usually served as a starter, although sometimes as a main course. Related to the Italian antipasto and the Spanish tapas brought by massive immigration, it consists of a serving of savory snack and finger foods.[2]
A characteristic picada includes cheeses, cured meats, fermented sausages, olives and peanuts, although this varies depending on the country and who prepares it.[3][4] One of the most popular dishes in the Rio de la Plata cuisine,[5][6] picadas are a social event that involves gathering with family or friends.[7][8][9]
History
[edit]
The origin of the picada is controversial.[10] It is considered a culinary heritage of the massive Spanish and Italian immigration to the Río de la Plata region —encompassing both Argentina and Uruguay—, introducing the tradition of tapas and antipasto, respectively.[11]
Some consider the picada to be the successor to the previous concept of "copetín".[12][10] In 1940s Buenos Aires' restaurants, a copetín was a tapas-inspired started served in a metal "triolet" plate, that included olives, potato chips, peanuts and palitos salados (flour-based snack sticks).[12]
Although it was traditionally served as a starter, in recent years the picada has gained popularity as a main dish.[13]
In Uruguay, picadas made with different ingredients are served in restaurants, mainly in the traditional and oldest bars in Montevideo.[14] Picada is also widely consumed at family gatherings on Christmas Eve.[15]
See also
[edit]References
[edit]- ^ "picar (COMER)". Cambridge Dictionary (in English and Spanish). Retrieved June 3, 2021.
- ^ "En defensa del picoteo: consejos para rescatar a la picada, una tradición gastronómica". El Observador Uruguay (in Spanish). Retrieved 2024-12-27.
- ^ Manzoni, Carlos (May 20, 2012). "La picada en la Argentina es más nacional que nunca". La Nación (in Spanish). Retrieved June 3, 2021.
- ^ "Una picada veraniega". Gastronomia, Montevideo Portal (in Spanish). Retrieved 2024-12-27.
- ^ Reich, Rodolfo (October 23, 2019). "Picadas: tres opciones para una pasión argentina". La Nación. Retrieved June 3, 2021.
- ^ "La picada argentina, el favorito de la gastronomía regional". Crónica (in Spanish). April 25, 2021. Retrieved June 3, 2021.
- ^ "En defensa del picoteo: consejos para rescatar a la picada, una tradición gastronómica". El Observador (in Spanish). Retrieved 2024-12-27.
- ^ "Consejos y recetas para una picada saludable". EL PAIS. 2019-11-15. Retrieved 2024-12-27.
- ^ Deasey, Kristin (May 14, 2017). "A Brief History of the Picada in Argentina". The Culture Trip.
- ^ a b Kiehr, Mariana (February 26, 2016). "La clásica picada". La Nueva Provincia (in Spanish). Retrieved June 2, 2021.
- ^ "La tradición de la picada en Uruguay y la nueva ola gastronómica que busca 'no sacar nada de un paquete'". Teledoce.com (in Spanish). 2022-11-17. Retrieved 2024-12-27.
- ^ a b "La picada, ingrediente del menú nacional". Clarín (in Spanish). October 8, 2018. Retrieved June 3, 2021.
- ^ Serrano, Larisa (April 9, 2021). "Picadas. El ABC para que salga perfecta como entrada o plato principal". La Nación (in Spanish). Retrieved June 3, 2021.
- ^ "Revista Raices". www.raicesuruguay.com. Retrieved 2024-12-27.
- ^ "¿Cuáles son las comidas típicas de los uruguayos en Navidad?". www.carasycaretas.com.uy (in European Spanish). 2024-12-24. Retrieved 2024-12-27.
External links
[edit]
Media related to Picada at Wikimedia Commons
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